Use-What-You've-Got Roasted Vegetable and Naan Wraps
Simply spiced use-what-you've-got roasted vegetable and naan wraps that are topped with pickled cucumbers and an herbed yogurt sauce.
Yield: 4 servings
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • ½ lb baby carrots or regular carrots cut into small chunks
  • 1 lb baby new potatoes, halved
  • 3 tbsp olive oil, divided
  • salt and black pepper, to taste
  • ½ cucumber
  • 1 lemon
  • ½ lb asparagus, trimmed
  • 4 pieces of naan, flatbreads, or pitas
For the herbed yogurt sauce
  • ⅓ cup Greek yogurt
  • 1 tsp maple syrup
  • a few sprigs of cilantro, chopped
  • 1 tbsp tahini
  • lemon juice
  • salt and black pepper, to taste
  1. Heat oven to 425F.
  2. Toss the carrots and potatoes with 2 tbsp olive oil, cumin, coriander, salt and black pepper. Spread on a parchment-lined baking sheet and place in the oven to bake. Roast for 30 minutes.
  3. Meanwhile, make the quick-pickled cucumbers. Cut the cucumber in half lengthwise. Scoop out the seeds from the center and then cut it into thin half-moons. Mix it with the juice from half a lemon, a good pinch of salt and black pepper, and a drizzle of olive oil. Set aside.
  4. Once the carrots and potatoes have roasted for 20 minutes, remove the pan from the oven and scatter the asparagus over the pan. Squeeze over the juice from the remaining half a lemon and a bit of olive oil. Place back in the oven and roast for the final 10 minutes.
  5. Warm the naan breads or flatbreads. When ready to eat, divide the roasted vegetables among the flatbreads. Top with the pickled cucumbers and a drizzle of the herbed yogurt sauce. Serve right away.
For the herbed yogurt
  1. Mix together the Greek yogurt, maple syrup, cilantro, and tahini. Season to taste with lemon juice, salt, and pepper.
Recipe adapted slightly from The Modern Cook's Year
Recipe by Joanne Eats Well With Others at